Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Quick Mexican Corn Risotto Recipe
    Lost? Site Map

    Quick Mexican Corn Risotto

    Quick Mexican Corn Risotto. Photo by loof

    1/3 Photos of Quick Mexican Corn Risotto

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    10 mins

    22 mins

    lazyme's Note:

    Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
    2. 2
      Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

    Ratings & Reviews:

    • on January 29, 2014

      45

      Yummy rice! I used fat-free half-and-half and left off the cilantro, otherwise made as directed. Easy to make, great flavor, and not too spicy. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2008

      55

      *Love* this! I had arborio rice, so I skipped the whipping cream and made it more as a traditional risotto. I served it with some pork chops marinated in garlic and lime and some green beans. It was absolutely delicious, and I'm sure I'll be making this often. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2007

      55

      loved this it was great

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Quick Mexican Corn Risotto

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 458.2
     
    Calories from Fat 171
    37%
    Total Fat 19.0 g
    29%
    Saturated Fat 11.1 g
    55%
    Cholesterol 53.1 mg
    17%
    Sodium 837.2 mg
    34%
    Total Carbohydrate 55.4 g
    18%
    Dietary Fiber 2.4 g
    9%
    Sugars 0.8 g
    3%
    Protein 17.2 g
    34%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes